The Belgian Harrier is a cocktail created by Erik Brown, the wine and beverage director at the Oregon Grille. Again, not too much Belgian stuff going into this drink. This recipe was published in The Baltimore Sun. It is made with Campari, Hendrick's gin, St. Germain elderflower liqueur, fresh basil, fresh lemon juice, blue agave nectar. The basil, lemon and agave are muddled in a shaker, with the Campari, gin, and St. Germain added and shaken with ice, then strained over ice into a snifter glass, and garnished with shaved cucumber and a flamed orange twist.